It’s been nine or ten years since I took my then preschooler blueberry pickin’.
We’d get up early, put on some old clothes that could handle the inevitable blueberry stains, and make the thirty minute drive to Moorhead’s Blueberry Farm. We turned down the dirt driveway, scrambled out of the car, and made our way into the old house now serving as a store.
They would give us instructions on where the best pickin’ was for that day. Then we grabbed our pails and headed out to the fields, picking high and low down rows and rows of blueberry bushes. My baby girl was such a trooper; filling her bucket with powdery blue berries and keeping up with her Mama.
Oh, my heart aches to go back there, to that time.
Once our buckets were full, or we had withered from the hot Texas sun, whichever came first, we’d trek back to the store to weigh our berries. One day, I paid an extra .25 for 2 typed pages, filled front to back with recipes for blueberries.
Once we got home, I read through the recipes looking for the perfect one. I decided on Madell’s Blueberry Cobbler.
It was as if I was in Madell’s kitchen as she talked me through the recipe.
Madell’s Blueberry Cobbler
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
- 1 stick butter
- 1 cup Bisquick
- 1 cup sugar
- 1 cup water
- 2 cups blueberries
|melt the stick of butter in a 8 x 8 square dish|
|Mix together the bisquick, water and sugar.|
|Pour the bisquick mixture over the melted butter.|
|Drop in blueberries|
|Bake at 350 for 30 minutes or until crust is golden.|
As you can see by the worn pages, Madell’s recipe has served me well through the years.
See you in class,